Classic banana bread

So here’s a lovely, classic banana bread with that moist, soft texture and banana flavour we all love (I know I haven’t exactly invented the wheel what with posting approximately the 30 millionth version of banana bread but everyone thinks their own is the best).

Place nuts onto a small pan then into the oven for 5 minutes or so, or until fragrant. Chop and set aside to cool.

Sift flour, spices and raising agents into a bowl and set aside. Once nuts are cooled, toss through flour mixture.

Using an electric beater on medium speed, mix butter, sugar and vanilla for a minute, or until lighter in colour and fluffy. Add eggs, one at a time, beating on low speed after each addition.

Add half the flour mixture and use a spatula or wooden spoon to fold in lightly a few times. Add yoghurt and fold into to combine then the remainder of the flour, folding in a further few times. Add the mashed banana and fold in just to combine (don’t over mix).

Pour into prepared loaf tin, level the top and bake for 50-60 minutes, or until light golden brown on the top and a skewer inserted into the middle comes out clean.

Leave in tin to cool for 8 minutes then turn out onto wire rack to cool.

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